The perfect combination of pork, beef, and seasoning cooked in cherry smoke, these Moink Balls are packed with flavor. They're easy to make and work as an appetizer, snack, or even an entree. If you like smoked meatballs, you have to give these a try.
I make mine a little differently than traditional Moink Balls. Instead of simply wrapping beef meatballs in bacon, I combine ground beef and ground pork and make them larger. The bigger size gives them plenty of time to pick up that smoky flavor without drying out.
Brush them with BBQ sauce toward the end or leave them as-is and let everyone add their favorite sauce at the table.
What are Moink Balls?
Moo! Oink! Moink! I would ask my wife, "Why are you not laughing?" She would answer, "Because it's not funny." Welcome to the story of my life…
But it really is that simple. Moink Balls combine the moo of beef with the oink of pork.
If you're here reading this, you either came looking for these or saw the name and couldn't resist the curiosity. Traditional recipes typically use beef meatballs wrapped in bacon. I wanted to have some fun with them, so my version combines ground beef and ground pork in a larger meatball that can handle a longer smoke.
Instructions to Make Moink Balls
Step One: Add the ground meats, bread crumbs, egg, onion, milk, salt, and pepper to a large mixing bowl. Use your hands to gently combine everything until evenly incorporated.
Form the meat mixture into balls about 3 inches in diameter.
Step Two: Preheat your smoker, pellet grill, or gas grill for indirect cooking at 225°F. Place the Moink Balls directly on the grill grates and smoke for about 90 minutes, or until they reach the proper internal temperature.
If you're adding BBQ sauce, brush it over the meatballs after about an hour of smoking so it has time to get sticky and caramelized.
Step Three: Remove the Moink Balls from the smoker and let them rest for about 5 minutes before serving. Top or serve them with your favorite BBQ sauce, shredded cheddar, or other toppings.
Best Wood for Smoking Moink Balls
I like cherry wood for this recipe. It gives the meatballs a mild, slightly sweet smoke flavor that works really well with both beef and pork.
Apple is another good choice if you want a mild smoke. For a stronger BBQ flavor, try hickory.
Top Tip
Don't pack the meat mixture too tightly when forming the balls. Gently shape them just enough to hold together. Overworking ground meat can give you dense, tough meatballs instead of tender ones.
Variations
- BBQ Moink Balls - Brush them generously with your favorite BBQ sauce during the last 30 minutes of smoking.
- Spicy - Add cayenne, crushed red pepper, diced jalapeños, or a spicy BBQ rub to the meat mixture. Or you can warm some hot pepper jelly and use that as a glaze.
- Maple - Drizzle on some maple syrup for the final 30 minutes.
- Cheese Stuffed - Press a cube of cheddar or pepper jack into the center of each ball before smoking.
- Bacon Wrapped - For a more traditional version, wrap each Moink Ball in bacon before putting it on the smoker.
What to Serve with Moink Balls
For an appetizer, serve them with toothpicks and a few different BBQ sauces for dipping.
If you're turning them into dinner, add some grilled or smoked vegetables, potatoes, mac and cheese, coleslaw, or another favorite BBQ side. We especially like them topped with sweet or spicy BBQ sauce and shredded cheddar.
Storage
Store leftover Moink Balls in an airtight container in the refrigerator. Reheat them gently in the oven, air fryer, or microwave until heated through.
They can also be frozen. Let them cool completely before transferring them to a freezer-safe container.
Common Questions
Can I make Moink Balls ahead of time?
Yes. Mix and shape the meatballs ahead of time and keep them covered in the refrigerator until you're ready to smoke them.
Do I have to use a smoker?
No. A pellet grill works perfectly, and you can use a gas grill set up for indirect heat as well. The important part is maintaining a low temperature around 225°F while they cook.
Can I use a different smoking wood?
Absolutely. Cherry is my favorite for these, but apple, pecan, or hickory would all work. Just remember that stronger woods will give the meatballs a stronger smoke flavor.
Recipe
Moink Balls
Equipment
- Traeger Grill or other smoker
Ingredients
- 1 lb ground beef
- 1 lb ground pork
- 2 slices white bread
- ¼ c whole milk
- 1 egg
- ½ c onion finely chopped
- 2 teaspoon salt
- 1 teaspoon pepper
Instructions
- In a large bowl combine all ingredients. Form the meat mixture into about 10 to 12 round balls about 3 inches in diameter.
- Place the Moink Balls into the 225°-250° preheated smoker and smoke for 90 minutes to 2 hours. Cook them until the internal temp reaches 160 degrees F. If you are looking to cover these in barbecue sauce, you can start basting them at about the hour mark.
- Remove the Moink balls from the smoker and let rest on a tray for about five minutes before serving. Enjoy!
Nutrition
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Originally Published March 26, 2022. Revised and Republished August 12, 2026.
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